JP7097397B2 - Beer-taste alcoholic beverages and their manufacturing methods - Google Patents

Description

The present invention relates to a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material and a method for producing the same. The present invention also provides a flavor improving agent for a beer-taste alcoholic beverage containing a peptide having a specific molecular weight derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as an active ingredient, and the peptide. It is also related to the method of improving the flavor of the beer-taste alcoholic beverage used.

Beer-taste alcoholic beverages such as low-malt beer and new genre beverages are cheaper than beer and are widely used as an alternative to beer. However, these beverages lack the soft and smooth texture of beer, have a lot of miscellaneous flavors such as astringency and roughness, and lack a sense of harmony in flavor, and have some points to be improved in terms of flavor.

As a technique for imparting richness and thickness to a beer-taste alcoholic beverage, a technique using a peptide containing carboxymethyl lysine as a richness-imparting substance (Patent Documents 1 and 2) is known. However, there was still room for improvement in the flavor of beer-taste alcoholic beverages, especially the addition of a soft and smooth texture, the suppression of miscellaneous tastes, and the harmony of tastes.

Japanese Unexamined Patent Publication No. 2011-227070 Japanese Unexamined Patent Publication No. 2014-158502

An object of the present invention is to provide a beer-taste alcoholic beverage having a soft and smooth texture like beer with suppressed miscellaneous taste and having a harmonious taste, and a method for producing the same. It is also an object of the present invention to provide a flavor improving agent and a flavor improving method for beer-taste alcoholic beverages.

The present inventors have found that in a beer-taste alcoholic beverage, a peptide having a specific molecular weight and an α-glucan having a specific degree of polymerization contribute to imparting a soft and smooth texture like beer and reducing miscellaneous taste. The present inventors have also found that by keeping the concentration of a peptide having a specific molecular weight within a specific concentration range, a more beer-like harmonious taste can be realized. The present inventors have further found that the above effect is further exhibited by setting the concentration of α-glucan having a specific degree of polymerization in addition to the peptide having a specific molecular weight within a specific concentration range. The present inventors have further specifically identified peptides that contribute to improving the flavor of beer-taste alcoholic beverages. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
(1) A beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material, having a molecular weight of 10 to 20 kDa (gel filtration method) and a peptide concentration of 0.15 mg.
Beer-taste fermented alcoholic beverages of / ml or more.
(2) The beer-taste fermented alcoholic beverage according to (1) above, wherein the malt usage ratio is less than two-thirds.
(3) The beer-taste fermented alcoholic beverage according to (1) or (2) above, wherein the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount is larger than 3.6%.
(4) The above (4) that the peptide concentration having a molecular weight of 10 to 20 kDa is 0.19 mg / ml or more.
The beer-taste fermented alcoholic beverage according to any one of 1) to (3).
(5) The above (1), wherein the concentration of α-glucan having a degree of polymerization of 5 to 10 is 2.1 mg / ml or more.
The beer-taste fermented alcoholic beverage according to any one of (4).
(6) The above (5), wherein the concentration of α-glucan having a degree of polymerization of 5 to 10 is 3.3 mg / ml or more.
Beer taste fermented alcoholic beverage described in.
(7) One or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material are blended. , Beer taste alcoholic beverage.
(8) The beer-taste alcoholic beverage according to (7) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a concentration of 0.15 mg / ml or more.
(9) The beer-taste alcoholic beverage according to (7) or (8) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended in a ratio larger than 3.6% with respect to the total amount of protein in the beverage.
(10) One or more kinds of α-glucans having a polymerization degree of 5 to 10 derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material are further blended. The beer-taste alcoholic beverage according to any one of (7) to (9) above.
(11) The beer-taste alcoholic beverage according to (10) above, wherein α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more.
(12) One or more peptides having a molecular weight of 10 to 20 kDa are α-amylase /
Trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-spec)
The beer-taste alcoholic beverage according to any one of (7) to (11) above, which is one or more selected from the group consisting of ific lipid-transfer protein 1).
(13) A step of blending one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material. A method for producing a beer-taste alcoholic beverage, which comprises.
(14) The method for producing a beer-taste alcoholic beverage according to (13) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended so as to have a concentration of 0.15 mg / ml or more.
(15) The beer-taste alcoholic beverage according to (13) or (14) above, wherein the peptide having a molecular weight of 10 to 20 kDa is blended in a ratio of more than 3.6% to the total protein content in the beverage. Production method.
(16) Including a step of further blending one or more kinds of α-glucan having a polymerization degree of 5 to 10 derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material. The method for producing a beer-taste alcoholic beverage according to any one of (13) to (15) above.
(17) The method for producing a beer-taste alcoholic beverage according to (16) above, wherein α-glucan having a degree of polymerization of 5 to 10 is blended so as to have a concentration of 2.1 mg / ml or more.
(18) One or more peptides having a molecular weight of 10 to 20 kDa are α-amylase /
Trypsin inhibitor, serpin-Z4 and non-specific lipid transfer protein 1 (non-spec)
The method for producing a beer-taste alcoholic beverage according to any one of (13) to (17) above, which is one or more selected from the group consisting of ific lipid-transfer protein 1).
(19) Contains one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material. A flavor improver for beer-taste alcoholic beverages.
(20) A step of adding one or more peptides having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material. A method for improving the flavor of beer-taste alcoholic beverages, including.

According to the present invention, a peptide having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material is blended, or the concentration of the peptide is in the range of a predetermined value. By putting it inside, it is possible to provide a beer-taste alcoholic beverage that has a soft and smooth texture that is typical of beer and has a harmonious taste. In particular, beer-taste fermented alcoholic beverages with a malt usage ratio of less than 50% may not have the taste (especially soft and smooth texture) that can be felt with beer, and may have improvements in flavor (astringency and roughness). The present invention is advantageous in that the flavor of such a beverage as a beer-taste beverage can be improved or improved in the presence of (such as miscellaneous flavors) or inadequate harmony of tastes. .. again,
Since a peptide having a molecular weight of 10 to 20 kDa is present in a beer-taste fermented alcoholic beverage using malt or ungerminated wheat as a part of the raw material, even if the peptide is added to the beer-taste alcoholic beverage and blended. It is also advantageous in that it does not cause an unpleasant taste.

It is a figure which showed the amount of the peptide added to the beer-based malt alcoholic beverage in Example 1 (6). It is a figure which showed the amount of α-glucan added to the beer-based malt alcoholic beverage in Example 1 (6). It is a figure which showed the sensory evaluation result of Example 1 (6). The sensory evaluation score was shown for each added fraction. The sensory evaluation score of the additive-free control was set to 2.5. It is a figure which showed the calibration curve prepared from the retention time of the HPLC gel filtration fraction carried out in Example 2 (3), and the molecular weight of a known substance. It is a bubble graph which showed the sensory evaluation result (beer-like taste) of Example 2 (4). Each sample was plotted with the vertical axis representing the degree of polymerization of 5 to 10α-glucan concentration (mg / ml) and the horizontal axis representing the concentration of 10 to 20 kDa peptide (mg / ml). The horizontal stripe pattern corresponds to a commercial product, the vertical stripe pattern corresponds to less than 50% malt (test brewing), and the rhombus pattern corresponds to less than 25% malt (test brewing). The bubble size represents a beer-like taste score. It is a bubble graph which showed the sensory evaluation result (beer-like taste) of Example 2 (4). Each sample was plotted with the vertical axis representing the 10 to 20 kDa peptide ratio (%) and the horizontal axis representing the 10 to 20 kDa peptide concentration (mg / ml). The horizontal stripe pattern corresponds to a commercial product, the vertical stripe pattern corresponds to less than 50% malt (test brewing), and the rhombus pattern corresponds to less than 25% malt (test brewing). The bubble size represents a beer-like taste score. It is a figure which evaluated the correlation between the α-glucan concentration of the degree of polymerization 5-10 and the peptide concentration of 10-20 kDa and a sensory evaluation result. FIG. 7A is a diagram plotting the sensory evaluation results with respect to the α-glucan concentration having a degree of polymerization of 5 to 10. FIG. 7B is a diagram plotting the sensory evaluation results for peptide concentrations of 10 to 20 kDa. FIG. 7C is a diagram plotting the sensory evaluation results against the value obtained by multiplying the α-glucan concentration having a degree of polymerization of 5 to 10 by the peptide concentration of 10 to 20 kDa. It is a bubble graph which showed the sensory evaluation result (beer-like taste) of Example 4 (2). Each sample was plotted with the vertical axis representing the degree of polymerization of 5 to 10α-glucan concentration (mg / ml) and the horizontal axis representing the concentration of 10 to 20 kDa peptide (mg / ml). The horizontal stripe pattern corresponds to the addition destination of sample No. 4, the vertical stripe pattern corresponds to the addition destination of sample No. 19, and the diamond-shaped pattern corresponds to the addition destination of sample No. 16. The bubble size represents a beer-like taste score. It is a bubble graph which showed the sensory evaluation result (beer-like taste) of Example 4 (2). Each sample was plotted with the vertical axis representing the 10 to 20 kDa peptide ratio (%) and the horizontal axis representing the 10 to 20 kDa peptide concentration (mg / ml). The horizontal stripe pattern corresponds to the addition destination of sample No. 4, the vertical stripe pattern corresponds to the addition destination of sample No. 19, and the diamond-shaped pattern corresponds to the addition destination of sample No. 16. The bubble size represents a beer-like taste score. It is a graph which showed the sensory evaluation result of Example 4 (2). FIG. 10A is a sensory evaluation result for a beer-like taste. FIG. 10B is a sensory evaluation result of the roughness remaining in the mouth. It is a figure which showed the result of 2D-PAGE electrophoresis for the beverages produced in Examples 1 and 2. STD is a molecular weight marker. FIG. 11A is the result for the test group 1 of the first embodiment, and FIG. 11B is the result for the test group 2 of the first embodiment. 11C is the result for sample 16 of Example 2, and FIG. 11D is the result for sample 15 of Example 2.

Specific description of the invention

As used herein, the term "beer-taste alcoholic beverage" means an alcoholic beverage having a beer-specific taste and aroma obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like. ..

Beer-taste alcoholic beverages also include "beer-taste fermented alcoholic beverages" fermented with yeast from carbon sources, nitrogen sources, water, etc., and "beer-taste fermented alcoholic beverages" include beer and foam. Beer-taste effervescent alcoholic beverages that do not use liquor, wheat or malt as a raw material (for example, under the Liquor Tax Law, "Other brewed liquor (foaming))
A new brewed genre beverage classified as "(1)") and a beverage made by adding alcohol to beer or low-malt beer that uses malt as a raw material (for example, "liqueur (foaming)" under the Liquor Tax Law (for example, effervescent) (
1) ”is a new genre of liqueur beverages).

According to the first aspect of the present invention, a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material is provided. The beer-taste fermented alcoholic beverage of the present invention can use at least malt as a raw material derived from wheat, in which case the malt usage ratio can be less than two-thirds, preferably the malt usage ratio. Less than 50%. As used herein, the term "malt use ratio" refers to the ratio of malt mass to the mass of all raw materials excluding brewing water.

The beer-taste fermented alcoholic beverage of the present invention is characterized in that the peptide concentration having a molecular weight of 10 to 20 kDa derived from the raw material of the beer-taste fermented alcoholic beverage is at least a specific value. As used herein, the "peptide concentration" is calculated by summing up the contents of one or more peptides having a molecular weight of 10 to 20 kDa. Further, in the present specification, the "molecular weight" of the peptide is measured by the gel filtration method, and specific examples of the measurement are as shown in Example 2 below. Peptide quantification can be performed by the Lowry method.

In the beer-taste fermented alcoholic beverage of the present invention, the peptide concentration having a molecular weight of 10 to 20 kDa can be 0.15 mg / ml or more, preferably 0.19 mg / ml or more, and more preferably 0.20 mg / ml or more. The peptide concentration can be set to an upper limit from the viewpoint of taste harmony, for example, 0.45 mg / ml can be set as the upper limit. Further, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be made larger than 3.6%, preferably 3.7% or more, and more preferably 4.0% or more. The ratio can be set to an upper limit from the viewpoint of taste harmony, for example, 8.0% can be set as the upper limit. By setting the concentration and ratio of the peptide having a molecular weight of 10 to 20 kDa to a specific value or more as shown in Examples 2 and 4 below, a beer taste fermented alcoholic beverage (particularly, a beer taste in which the malt use ratio is less than 50%). While suppressing the unpleasant taste of the fermented alcoholic beverage), the beverage can be made into a beverage having a soft and smooth texture like beer and having a harmonious taste.

The beer-taste fermented alcoholic beverage of the present invention is also characterized in that the concentration of α-glucan having a degree of polymerization of 5 to 10 is at least a specific value. In the present specification, the "α-glucan concentration" is calculated by summing up the contents of one or more α-glucans having a degree of polymerization of 5 to 10. Further, in the present specification, "α-glucan" means that a plurality of glucose molecules are α-1,4.
-It means a linear or branched glucan composed of bonds by glucosidic bonds.
Further, in the present specification, the "degree of polymerization" of α-glucan means the number of glucose residues constituting the glucan, and not only the number of glucose residues constituting the linear glucan but also the glucose constituting the branched structure. Includes the number of residues. LC for measuring the degree of polymerization and content of α-glucan
-It can be carried out by MS / MS (Liquid Chromatograph-Mass Spectrometry), and specific examples of the measurement are as shown in Example 2 below. In addition, the degree of polymerization may be simply expressed as "G" in this specification and drawings.

In the beer-taste fermented alcoholic beverage of the present invention, the α-glucan concentration having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more, preferably 3.3 mg / ml or more, and more preferably 3.9 mg / ml or more. Is. The upper limit of the α-glucan concentration can be set from the viewpoint of taste harmony, and for example, the upper limit can be 13.0 mg / ml. By setting the α-glucan concentration having a degree of polymerization of 5 to 10 to a specific value or higher as shown in Examples 2 and 4 below, a beer taste fermented alcoholic beverage (particularly, a beer taste in which the malt use ratio is less than 50%). While suppressing the unpleasant taste of the fermented alcoholic beverage), the beverage can be made into a beverage having a soft and smooth texture like beer and having a harmonious taste.

In the beer-taste fermented alcoholic beverage of the present invention, from the viewpoint of further suppressing miscellaneous taste and further harmonizing the texture and taste, in addition to the peptide concentration having a molecular weight of 10 to 20 kDa, the α-glucan concentration having a degree of polymerization of 5 to 10 Is preferably a predetermined value. In the beer-taste fermented alcoholic beverage of the present invention, the unpleasant taste is further suppressed by adjusting the peptide having a molecular weight of 10 to 20 kDa to a predetermined concentration and the α-glucan concentration having a degree of polymerization of 5 to 10 to a predetermined concentration. It has not been reported so far that the texture and taste are more harmonized. That is, in the beer-taste fermented alcoholic beverage of the present invention, the peptide concentration having a molecular weight of 10 to 20 kDa is 0.15 mg / ml or more (preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml or more), and The α-glucan concentration having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more (preferably 3.3 mg / ml or more, more preferably 3.9 mg / ml or more), and the molecular weight with respect to the total protein amount. The ratio of the peptide amount of 10 to 20 kDa can be made larger than 3.6% (preferably 3.7% or more, more preferably 4.0% or more). The peptide concentration, the α-glucan concentration, and the ratio of the peptide amount can all be set to the upper limit as described above.

The beer-taste fermented alcoholic beverage of the present invention has a peptide concentration of 10 to 20 kDa in molecular weight and / or an α-glucan concentration of 5 to 10 degree of polymerization as long as it is adjusted within a predetermined range.
It can be produced according to the production procedure of a normal beer-taste fermented alcoholic beverage. For example, fermented malt beverages can be brewed by adding fermenting beer yeast to malt prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water to ferment. The obtained fermented alcoholic beverage with a beer taste can be stored at a low temperature, and then yeast can be removed by a filtration step.

In the above production procedure, wort can be produced according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified and filtered to obtain wort, hops are added to the wort, and then the wort is boiled and the boiled wort is cooled to prepare the wort. Can be done. Also, wort
It can also be prepared by adding a commercially available enzyme preparation during the saccharification step. For example, a protease preparation for proteolysis, an α-amylase preparation, a glucoamylase preparation, a plulanase preparation, etc. for glycolysis, a β-glucanase preparation, a fibrinolytic enzyme preparation, etc. for fibrinolysis, respectively. It can be used, or a mixed preparation of these can be used.

In the production of the beer-taste fermented alcoholic beverage of the present invention, in addition to malt, ungerminated wheat (
For example, ungerminated barley (including extracted), ungerminated wheat (including extracted))
Auxiliary raw materials specified by the Liquor Tax Law such as rice, corn, koryan, potato, starch, sugar (for example, liquid sugar); nitrogen sources such as proteolytic products and yeast extract; fragrances, pigments, foaming / foam retention improvers , Water conditioners, fermentation aids and other additives can be used as brewing ingredients. That is, in the beer-taste fermented alcoholic beverage of the present invention, the raw materials used other than the water for brewing can be at least malt, ungerminated barley (preferably ungerminated barley) and hops, and in some cases, sugars and rice. , Barley, starch, etc. can be used as raw materials.

In the method for producing a beer-taste fermented alcoholic beverage of the present invention, the molecular weight in the produced beverage is 10 to
In order to adjust the peptide concentration of 20 kDa within a predetermined range, for example, it is possible to suppress proteolysis in the process of preparing and saccharifying malt and / or ungerminated malt as a raw material, or to control malt as a raw material. It can be adjusted by suppressing the degree of protein decomposition in the malting process. Examples of the proteolytic decomposition include proteases inherent in malt and ungerminated products, and protease preparations added from the outside. Suppression of degradation reduces the amount of protease preparation added, reduces the treatment time at the action temperature of proteolysis,
This can be done by changing the working pH from the optimum conditions.

In the method for producing a beer-taste fermented alcoholic beverage of the present invention, the degree of polymerization in the produced beverage is 5-1.
In order to adjust the α-glucan concentration of 0 within a predetermined range, for example, it is necessary to prepare malt and / or ungerminated wheat as a raw material and suppress α-glucan decomposition in a saccharification step. It can be adjusted by suppressing the decomposition of α-glucan in the malting process of a certain malt, or by using a liquid sugar in which the degree of decomposition of α-glucan is suppressed. Examples of the α-glucan decomposition include α-amylase and β-amylase inherent in malt and ungerminated wheat, or α-amylase preparations, glucoamylase preparations, pullulanase preparations and the like added from the outside. The decomposition can be suppressed by reducing the addition amount of the α-amylase preparation, the glucoamylase preparation, the pullulanase preparation, etc., reducing the treatment time at the action temperature of α-glucan decomposition, changing the action pH from the optimum conditions, and the like. ..

Alternatively, as described in Example 4, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 2, and the beverage contains a peptide having a molecular weight of 10 to 20 kDa according to the procedure described in Example 1. By preparing a fraction containing α-glucan having a degree of polymerization of 5 to 10 and adding the fraction to a beer-taste fermented alcoholic beverage.
It is also possible to produce a beer-taste fermented alcoholic beverage in which the peptide concentration having a molecular weight of 10 to 20 kDa and / or the α-glucan concentration having a degree of polymerization of 5 to 10 are adjusted within a predetermined range.

According to the second aspect of the present invention, one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material are blended. A beer-taste alcoholic beverage and a method for producing the beverage are provided. The beverage containing the peptide has an improved or improved flavor as a beer-taste alcoholic beverage. Specifically, it has a soft and smooth texture like beer while suppressing miscellaneous taste, and is harmonious. It is a tasty beverage.

An example of one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material is α.
-Amylase / trypsin inhibitors, serpin-Z4 and non-specific lipid-transfer protein 1 are mentioned, preferably these proteins and peptides are of barley origin. When α-amylase / trypsin inhibitor, selpin-Z4 or non-specific lipid transfer protein 1 is added to beer-taste alcoholic beverages, these peptides or proteins are beer made from malt or ungerminated wheat. It may be a peptide or protein other than that prepared from a taste fermented alcoholic beverage.

The peptide concentration having a molecular weight of 10 to 20 kDa in the beer-taste alcoholic beverage of the present invention can be 0.15 mg / ml or more, preferably 0.19 mg / ml or more, and more preferably 0.20 mg / ml or more. The peptide concentration can be set to an upper limit from the viewpoint of taste harmony, for example, 0.45 mg / ml can be set as the upper limit. The ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be larger than 3.6%, preferably 3.7% or more, and more preferably 4.0% or more. The ratio can be set to an upper limit from the viewpoint of taste harmony, for example, 8.0% can be set as the upper limit. By setting the concentration and ratio of the peptide having a molecular weight of 10 to 20 kDa to a specific value or more as shown in Examples 2 and 4 below, a beer taste fermented alcoholic beverage (particularly, a beer taste in which the malt use ratio is less than 50%). While suppressing the unpleasant taste of the fermented alcoholic beverage), the beverage can be made into a beverage having a soft and smooth texture like beer and having a harmonious taste. For the measurement of the molecular weight and content of the peptide having a molecular weight of 10 to 20 kDa, the description of the beer-taste fermented alcoholic beverage, which is the first aspect of the present invention, can be referred to.

In the beer-taste alcoholic beverage of the present invention, one or more kinds of α-glucans having a polymerization degree of 5 to 10 derived from a beer-taste fermented alcoholic beverage using malt and / or ungerminated wheat as a raw material are used. It may be further blended. Examples of one or more α-glucans having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat are maltopentaose and malt. Hexaose, maltheptaose, maltoctaose, maltononaose and maltdecaoace may be mentioned. When α-glucan is added to beer-taste alcoholic beverages, α-glucan is an α-glucan other than those prepared from beer-taste fermented alcoholic beverages made from starch and / or ungerminated wheat (eg,). , A fraction of the starch decomposition product obtained by allowing an enzyme to act on the starch).

The α-glucan concentration having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more, preferably 3.3 mg / ml or more, and more preferably 3.9 mg / ml or more. The upper limit of the α-glucan concentration can be set from the viewpoint of taste harmony, and for example, the upper limit can be 13.0 mg / ml. By setting the α-glucan concentration having a degree of polymerization of 5 to 10 to a specific value or higher as shown in Examples 2 and 4 described later, a beer-taste fermented alcoholic beverage (
In particular, it is possible to suppress the unpleasant taste of beer-taste fermented alcoholic beverages in which the malt usage ratio is less than 50%, and to make the beverages have a soft and smooth texture like beer and have a harmonious taste. .. For the measurement of the degree of polymerization and the content of α-glucan having a degree of polymerization of 5 to 10, the description of the beer-taste fermented alcoholic beverage, which is the first aspect of the present invention, can be referred to.

In the beer-taste alcoholic beverage of the present invention, α-glucan having a degree of polymerization of 5 to 10 is blended in addition to the peptide having a molecular weight of 10 to 20 kDa from the viewpoint of further suppressing miscellaneous taste and further harmonizing the texture and taste. Is preferable. In the beer-taste fermented alcoholic beverage of the present invention, in addition to a peptide having a molecular weight of 10 to 20 kDa, a degree of polymerization of 5 to 5 to
It has not been reported so far that the addition of 10 α-glucan further suppresses the miscellaneous taste and further harmonizes the texture and taste. That is, in the beer-taste alcoholic beverage of the present invention, the peptide concentration having a molecular weight of 10 to 20 kDa is 0.15 m.
g / ml or more (preferably 0.19 mg / ml or more, more preferably 0.20 mg / ml
The above), and the α-glucan concentration having a degree of polymerization of 5 to 10 can be 2.1 mg / ml or more (preferably 3.3 mg / ml or more, more preferably 3.9 mg / ml or more).
Further, the ratio of the peptide amount having a molecular weight of 10 to 20 kDa to the total protein amount can be made larger than 3.6% (preferably 3.7% or more, more preferably 4.0% or more). The peptide concentration, the α-glucan concentration, and the ratio of the peptide amount can all be set to the upper limit as described above.

Beer taste One or more peptides with a molecular weight of 10 to 20 kDa and α-glucan with a degree of polymerization of 5 to 10 contained in alcoholic beverages are beers made from malt and / or ungerminated wheat. It can be prepared from a taste-fermented alcoholic beverage (preferably a beer-taste fermented alcoholic beverage that uses at least malt as a raw material derived from wheat). For example, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 1 or Example 2, and the molecular weight is 10 from the beverage using an HPLC gel filtration fraction or a solid-phase extraction column as described in Example 1. Fraction containing ~ 20 kDa peptide and α with a degree of polymerization of 5-10
-A fraction containing glucan can be prepared. Peptides with a molecular weight of 10 to 20 kDa and α-glucans having a degree of polymerization of 5 to 10 do not necessarily have to be isolated and purified, and peptide fractions and α-glucans obtained by fractionation treatment from beer-taste fermented alcoholic beverages. Fractions can be added to beer-taste alcoholic beverages.

The beer-taste alcoholic beverage can be added to the pre-fermentation liquid before fermentation, the fermented liquid during fermentation, or the fermented liquid after fermentation. For example, as described in Example 4, a beer-taste fermented alcoholic beverage is produced according to the procedure described in Example 2, and the beverage contains a peptide having a molecular weight of 10 to 20 kDa according to the procedure described in Example 1. By preparing a fraction containing α-glucan having a degree of polymerization of 5 to 10 and adding the fraction to a beer-taste fermented alcoholic beverage after fermentation, a peptide having a molecular weight of 10 to 20 kDa was blended. Beer-taste alcoholic beverages can be produced.

The beer-taste alcoholic beverage of the present invention shall be produced according to a normal beer-taste alcoholic beverage production procedure, except that a peptide concentration having a molecular weight of 10 to 20 kDa and, in some cases, an α-glucan concentration having a polymerization degree of 5 to 10 are blended. Can be done. For example, malt,
Fermented malt beverages can be brewed by adding fermenting beer yeast to wort prepared from brewing raw materials such as hops, auxiliary raw materials, and brewing water. The obtained fermented alcoholic beverage with a beer taste can be stored at a low temperature, and then yeast can be removed by a filtration step.

In the above production procedure, wort can be produced according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified and filtered to obtain wort, hops are added to the wort, and then the wort is boiled and the boiled wort is cooled to prepare the wort. Can be done.

In the production of the beer-taste alcoholic beverage of the present invention, a raw material other than malt can be used, and specifically, a raw material other than malt can be used according to the description of the beer-taste fermented alcoholic beverage of the first aspect of the present invention.

Although the beer-taste alcoholic beverage, which is the second aspect of the present invention, has been mainly described above, the method for producing a beer-taste alcoholic beverage of the present invention can be carried out according to the above description for the beverage.

According to the third aspect of the present invention, one or more peptides having a molecular weight of 10 to 20 kDa derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material are effective. Provided are a flavor improving agent for a beer-taste alcoholic beverage, which is contained as an ingredient, and a method for improving the flavor of the beverage. As used herein, the term "improving the flavor of a beer-taste alcoholic beverage" means that the miscellaneous taste is suppressed, and the soft and smooth texture and harmonious taste that are typical of beer are more felt. The flavor improving agent and the flavor improving method of the present invention can be carried out in accordance with the description of the beer-taste alcoholic beverage and the method for producing the beverage, which is the second aspect of the present invention.

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples. In the following examples, the ratio (%) represents mass% unless otherwise specified.

Example 1: Addition of peptide fraction and α-glucan fraction to beer-taste alcoholic beverages
Addition and sensory evaluation (1)
(1) Production of beer-taste fermented alcoholic beverage A beer-taste fermented alcoholic beverage was produced by an infusion method using barley malt, hops, and enzyme preparations.

In Test Group 1, 100 g of barley malt was placed in 300 ml of hot water at 50 ° C., an enzyme preparation was added and held for 60 minutes, the temperature was raised to 65 ° C. and held for 60 minutes, and the temperature was further raised to 78 ° C. for 5 minutes. After holding, it was filtered to obtain wort. In the test group 2, wort was obtained in the same manner except that the 50 ° C. step was not performed and the enzyme preparation was not added. Then, add 0.8 g / L of hops and boil at 100 ° C for 90 minutes.
Filtration was performed to obtain a pre-fermentation liquid.

Then, fermentation was carried out with brewer's yeast according to a conventional method, and the flavor of the fermented liquid was confirmed. The panel of 8 people has a minimum of 1 point and a maximum of 5 points, with the index of "softness of taste", that is, the soft and smooth texture like beer, and the harmonious taste. The sensory evaluation was performed in five stages, and the average score was calculated. The results were as shown in Table 1.

As shown in Table 1, the sensory evaluation score (softness of taste) was better in Test Group 2 than in Test Group 1, and the impression of flavor was also favorable.

(2) Gel filtration fraction The fermented liquid obtained in (1) above was filtered with a 0.45 μm filter, the filtered fermented liquid was weighed, and freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for fractionation. The sample was subjected to gel filtration fraction under the following conditions.

Column: Hiload Superdex 30pg 26/600 (manufactured by GE Healthcare)
Sample injection volume: 5 ml
Eluent composition: 100 mM NaCl
Flow velocity: 2.5 mL / min (constant flow velocity)
Detection wavelength: 215 nm
Sorting: 0.29 cv (column volume) to 19.1 ml (fraction 0),
Then, fractionate from 0.35 cv by 5 ml (fractions 1 to 51).

According to the sensory evaluation of the fractions, the fractions were divided into nine groups, A1, A2, B, C, D, E, F, and G, as shown in Table 2, according to the difference in flavor characteristics.

(3) Purification of peptide fraction and α-glucan fraction Each fraction obtained in (2) above is a solid-phase extraction column (fractions A1, A2 and B are Bonds.
Elute C18 EWP, fractions C, D, E, F, G are Bond Elute C18
(Manufactured by Agilent technologies), adsorbed, washed with desalinated water, and then 50%
It was eluted with an aqueous ethanol solution, concentrated to dryness, and condensed with desalinated water to prepare a concentrated solution. This was used as a peptide fraction. Further, the pass-through fraction of the solid-phase extraction column further includes an anion / cation / ion exchange resin (Amberlite IR120H and Amberlite XE5).
After desalting with 83, manufactured by Organo Corporation), it was deodorized with a small amount of activated carbon, concentrated to dryness, and condensed with demineralized water to prepare a concentrated solution. This was taken as the α-glucan fraction.

(4) Protein quantification by the Lowry method The protein quantification of the peptide fraction obtained by the gel filtration fraction of the above (3) was performed by the Lowry method using a commercially available kit (DC protein assay, manufactured by Bio-Rad). .. First, 50 μL of the above fractionated solution was taken, centrifugally dried, and 10 μL of ultrapure water was added and redissolved to prepare an analytical sample. 50 μL of solution A was added thereto and stirred, and then 400 μL of solution B was added and stirred. After performing a color reaction at room temperature for 15 minutes, transfer 350 μL to a 96-well plate and transfer to 750.
The absorbance at nm was measured. The amount of peptide was calculated based on the obtained absorbance and the calibration curve prepared in advance. The calibration curve was prepared using BSA (bovine serum albumin).

(5) Quantification of α-glucan The quantification of α-glucan contained in the α-glucan fraction obtained in (3) above is glucoamylase and a buffer solution (final concentration 10 U / ml, 100 mM Na acetate pH 4.5). ) Was added and reacted at 40 ° C. overnight, and then measured as glucose with a commercially available glucose C-II test Wako (manufactured by Wako Pure Chemical Industries, Ltd.). The chain length distribution of the contained α-glucan was evaluated by an MCI-gel CK02AS column (20 × 250 mm) and a corona CAD detector without treatment with glucoamylase. Specifically, the degree of polymerization (chain length) was analyzed under the following conditions. G1-G7 maltooligosaccharides and amylose DP as standard mobility products
17 was used.

Column: MCI-gel CK02AS column (20 x 250 mm, manufactured by Mitsubishi Chemical Corporation)
Mobile phase: MQ water flow rate: 1.0 mL / min
Column temperature: 85 ° C
Detector: Corona CAD

(6) Sensory evaluation For these fractionated / refined samples, a ratio of commercially available malt using barley and barley malt was 49%.
To less than beer-based alcoholic beverages, 50% of each fraction contained in the beverage was added (see FIGS. 1 and 2), and sensory evaluation was performed by a panel of 5 persons.

The index of sensory evaluation was evaluated on a five-point scale of 1 to 5 as a comprehensive evaluation of "umami, sweetness, thickness, body, and astringency / taste incongruity as an off-flavour". The additive-free control was given a score of 2.5. The average value of the sensory evaluation score is as shown in FIG. 3, and the sensory evaluation comment is as shown in Table 3.

The peptide fraction had a high sensory evaluation score (FIG. 3) in Test Group 2 from the pre-fraction to D, which was in agreement with the sensory evaluation result of the fermented liquid before fractionation. In addition, in the fractions A1 and A2 of the test group 2, the score was high, and the sensory evaluation comment was that the softness and the taste were reduced (Table 3). In the pre-fraction of test group 2, the score was equally high, but the sensory evaluation comment was that it was soft but the taste itself was low. The fractions B to D had the same high scores, but the sensory evaluation comments evaluated that the contributions of thickness, body, and umami were stronger. That is, the pre-fractions, A1, A2, B, C, D
Therefore, although the evaluation of Test Group 2 was high, the taste quality was different from each other, and it was found that the fractions A1 and A2 had effects such as beer-like softness and reduction of unpleasant taste.

In the α-glucan fraction, when the fractions B and C were added, the sensory evaluation score (Fig. 3) was high, and in the sensory evaluation comment (Table 3), it was found that it was expressed as sweetness, mellowness, and smoothness. .. The α-glucan derived from fractions A1 and A2 did not have a clear flavor.

The peptide fraction was analyzed on the Superdex 75 10/300 column described in Example 2, and the molecular weight was estimated. As a result, the peptide of the fraction A1 had a molecular weight of about 10 to 20 k.
It was distributed on Da, and it was confirmed on SDS-PAGE electrophoresis that peptides with a similar molecular weight of about 10 to 20 kDa were distributed in the fractions A1 to A2 (data not shown). again,
In Test Group 2, which was excellent in flavor, it was confirmed that the amount of the peptide was large (Fig. 1).
).

Further, when the degree of polymerization distribution of the α-glucan fraction was confirmed, it was as shown in Table 4.

As shown in Table 4, the main components of the fractions B and C in which a clear flavor was felt were the degree of polymerization (D).
It was confirmed that P) included the range of 2 to 10. Further, in the test group 2 which was excellent in flavor, it was confirmed that the amount of α-glucan in the fraction was large. Alpha derived from fractions A1 and A2
-Glucan had a longer chain length of the main component (8 to about 40), and no clear flavor was felt.

From the above results, the fractionated and purified peptide fractions A1 and A2 having a molecular weight of about 10 to 20 kDa and the α-glucan fractions B and C having a glucose polymerization degree of 2 to 10 were harmonized with suppressed miscellaneous taste. It has become clear that beer-based beverages can be given a taste that is typical of beer.

Example 2: Component analysis and sensory evaluation of beer-taste alcoholic beverages (1) Production of beer-taste alcoholic beverages Beer-taste alcoholic beverages were produced at a pilot plant. The malt ratio in the raw materials used for beer-taste alcoholic beverages was less than 50% and less than 25%.

In the production of beer-taste alcoholic beverages, barley malt is used as the main raw material.
As an auxiliary ingredient, one or more of barley, corn grits, cornstarch, rice and liquid sugar was used. For saccharification, an enzyme preparation was used, the temperature and time of saccharification were adjusted, and filtration was performed to obtain worts having different compositions. That is, the temperature range of saccharification is 50, 60, or 65.
It was selected from 50 to 65 ° C, such as ° C. The saccharification time is 5 in each temperature step.
Adjusted between minutes and 140 minutes. The heat treatment temperature of the raw material was selected from 70 to 100 ° C. Specifically, wort was obtained by the following points.

(A) Sample No. 16 and 17 saccharification conditions To 100 parts by mass of hot water at 60 ° C, 27.1 parts by mass of corn grits and 2.1 parts by mass of barley malt were added and held for 5 minutes, then heated to 78 ° C and held for 5 minutes. Further raise the temperature to 100 ° C and 30
The one held for a minute was designated as A mash. Further, in another kettle, 27.1 parts by mass of barley malt, 45.0 parts by mass of barley, and an enzyme preparation were added to 246.4 parts by mass of hot water at 50 ° C. and held for 50 minutes, which was designated as B 醪. The obtained A mash and B mash were immediately mixed to bring the temperature to 65 ° C. Then, at 65 ° C, 100 ~
After holding for 140 minutes, the temperature was raised to 78 ° C. and holding for 5 minutes, and then filtration was performed to obtain wort.

(B) Sample No. 7 Saccharification conditions 15.0 parts by mass of barley malt, 18.7 parts by mass of barley, and enzyme preparation are added to 100 parts by mass of hot water at 50 ° C. and held for 70 minutes, then heated to 65 ° C and held for 130 minutes. Then, the temperature was further raised to 78 ° C. and the mixture was held for 5 minutes, and then filtered to obtain wort.

(C) Sample No. 8 to 10 saccharification conditions For 100 parts by mass of hot water at 50 ° C, add 30.4 parts by mass of barley, 3.0 parts by mass of barley malt, and enzyme preparation, hold for 60 minutes, and then raise the temperature to 60 ° C to 20. The one that was held for a minute, further heated to 70 to 80 ° C. and held for 40 minutes was designated as A barley. Barley malt 3 in 62.5 parts by mass of hot water at 50 ° C in another kettle
4.2 parts by mass, the enzyme preparation was added and held for 20 minutes, and the mash was designated as B mash. The obtained A and B mashes were immediately mixed, and the mixture was kept at 65 ° C. for 100 minutes as an AB mixed mash, heated to 78 ° C. and held for 5 minutes, and then filtered to obtain wort.

(D) Sample No. 14 Saccharification conditions 6.8 parts by mass of barley malt, 26.3 parts by mass of barley, and enzyme preparation are added to 100 parts by mass of hot water at 50 ° C., and the temperature is raised to 65 ° C. for 100 minutes. Then, the temperature was further raised to 78 ° C. and the mixture was held for 10 minutes, and then filtered to obtain wort.

(E) Sample No. 15 saccharification conditions To 100 parts by mass of hot water at 50 ° C, 30.4 parts by mass of corn grits and 2.8 parts by mass of barley malt were added and held for 5 minutes, then the temperature was raised to 78 ° C and held for 5 minutes. The temperature is raised to 100 ° C and 40.
The one held for a minute was designated as A mash. In another kettle, 4.8 parts by mass of barley malt, 50.4 parts by mass of barley, and the enzyme preparation were added to 148.0 parts by mass of hot water at 50 ° C. and held for 60 minutes, and then 70 more.
The mash that was heated to ° C. and held for 30 minutes was designated as B mash. In yet another kettle, hot water at 50 ° C 1
25.2 parts by mass of barley malt and enzyme preparation were added to 40.0 parts by mass and held for 30 minutes.
It was moromi. The obtained B mash and C mash were immediately mixed and kept at 60 ° C. for 15 minutes to obtain D mash. The obtained A mash and D mash were immediately mixed and held at 65 ° C. for 80 minutes, further heated to 78 ° C. and held for 10 minutes, and then filtered to obtain wort.

(F) Sample No. 18 Saccharification conditions To 100 parts by mass of hot water at 60 ° C, 27.1 parts by mass of corn grits and 2.5 parts by mass of barley malt were added and held for 10 minutes, then heated to 100 ° C and held for 30 minutes. It was A. In another kettle, 15.7 parts by mass of barley malt, 45.0 parts by mass of barley, and an enzyme preparation were added to 246.4 parts by mass of hot water at 50 ° C. and held for 45 minutes. B-barley was prepared by adding the enzyme preparation by mass and holding it for 25 minutes. Immediately mix the obtained A and B mash to 65 ° C.
And said. Then, after holding at 65 ° C. for 100 minutes, the temperature was raised to 78 ° C. and held for 5 minutes, and then filtration was performed to obtain wort.

Following the above wort preparation steps (a) to (f), hops and some wort (samples No. 15 to 18) are further charged with liquid sugar at 100 ° C. 60-7
After boiling for 0 minutes, the wort was allowed to stand, the trube was separated, and then cooled to obtain a pre-fermentation liquid.
Then, the bottom fermentation yeast was added to the pre-fermentation liquid to prepare the fermentation liquid. The main fermentation was carried out by maintaining this fermented liquid at a predetermined temperature for a predetermined period. Further, post-fermentation was carried out by maintaining the fermentation broth after the main fermentation at a predetermined temperature for a predetermined period. Subsequently, the fermented liquor after the post-fermentation was stored at a lower temperature for a predetermined period and filtered to obtain a clear beer-taste alcoholic beverage (samples Nos. 7 to 10 and 14 to 18).

In addition, commercial products (beer) with a malt usage ratio of 67% or more are used as samples 1 to 3, and commercial products (happoshu) with a malt usage ratio of 50% or less are used as samples 4 to 6, and commercial products with a malt usage ratio of 25% or less are used. (New genre alcoholic beverages) were used as samples 11 to 13 and 19 for analytical tests, respectively.

(2) Analysis of the amount of α-glucan with a degree of polymerization of 5 to 10 (a) Preparation of samples for saccharide analysis Weigh beer products and product samples manufactured in a test brewing facility, and 30% (v / v) acetonitrile / 70%. A sample diluted 50-fold with a (v / v) aqueous solution was used as a quantitative sample.

(A) Quantification of saccharides by LC / MS / MS The HPLC conditions are as shown in Table 5.
Equipment used: 1200 Series (manufactured by Agilent technologies)
Column: ACQUITY UPLC BEH Amide 2.1 mm x 50 mm (particle size 1.7 μm) (manufactured by Waters)
Mobile phase A: 95% (v / v) acetonitrile water + 0.1% (v / v) formic acid + 10 mM ammonium formate Mobile phase B: water + 0.1% (v / v) formic acid + 10 mM ammonium formate Injection amount: 5 μL
Column temperature: 55 ° C
Sample temperature: 20 ° C
Granant condition / flow velocity:

(C) Setting of mass spectrometer conditions For Maltopentaose, Maltohexaose and Maltoheptaose, standard products were purchased from Tokyo Kaseisha, and Maltooctaose and Maltonona For Maltononaose and Maltodecaose, standard products were purchased from Elicityl SA, and mass spectrometer conditions were set. The standard product purchased is 50% (v / v) acetonitrile / 50% (v / v) water /
It was adjusted to 100 ppm using a 0.1% (v / v) formic acid / 10 mM ammonium formate solution, and injected directly into 3200 Qtrap manufactured by ABSicex by the direct introduction method to optimize various parameters.

(D) Sample analysis The actual sample was analyzed under the analysis conditions set in (c) above. Five samples with different concentrations of standard products added to the matrix were analyzed, and a calibration curve was created from the results by linear approximation by the least squares method, and quantification was performed using only the slope. For each sample, a sample to which a standard product having a known concentration was added in addition to the sample for quantification was analyzed, and it was confirmed that the recovery rate was 75% or more and 135% or less. The results were as shown in Table 6.

In the α-glucan addition test of Example 1, a strong flavor-imparting effect was confirmed in the range of polymerization degrees of 2 to 10, and the correlation between the component strengths of various degrees of polymerization and the flavor was investigated. As a result, it was confirmed that the correlation was high (data omitted), so the concentration of α-glucan (maltooligosaccharide) having a degree of polymerization of 5 to 10 was set as a component index.

(3) Analysis of 10 to 20 kDa peptide amount (a) Preparation of samples for gel filtration fraction The product samples and commercial products produced in the pilot plant were weighed and freeze-dried.
The dried product was dissolved in 50 mM phosphate buffer (including 150 mM NaCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for fractionation.

(A) HPLC gel filtration fraction The conditions for the HPLC gel filtration fraction were as follows.
<HPLC gel filtration fractionation conditions>
Column: Superdex 75 10/300 (manufactured by GE Healthcare)
Sample injection volume: 100 μL
Eluent composition: 50 mM phosphoric acid, 20% (v / v) acetonitrile, 150 mM NaCl
Flow rate: 0.5 mL / min (constant flow rate)
Detection wavelength: 215 nm
Fractionation program:

(C) Setting of fractionation range In the column, eluent, flow velocity, and detection wavelength described in the above HPLC gel filtration fractionation conditions, a peptide having a known molecular weight dissolved in ultrapure water at 0.1 to 5 mg / mL is appropriately dissolved. 50 μL was injected and HPLC analysis was performed to confirm the retention time (Table 8). A calibration curve (FIG. 4) was prepared from the holding time and molecular weight, and the molecular weight range and the fractionation range were determined.

(D) Protein quantification of fractionated liquid by Lowry method Protein quantification was performed by the Lowry method described in Example 1. A calibration curve was created from the obtained absorbance and BSA concentration, the peptide amount (BSA equivalent) of the fractionation solution was calculated, and the product-equivalent peptide concentration (mg / mg /) of the fraction was calculated from the fractionation solution amount and concentration ratio. ml) was calculated.

(E) Quantification of 10 to 20 kDa peptide The 10 to 20 kDa peptide concentration is the protein concentration contained in fraction 3 in the range of the molecular weight of 10 to 20 kDa determined from the calibration curve in the above HPLC gel filtration fraction, and is the product-equivalent peptide. It was calculated in terms of concentration (mg / ml). The ratio of the amount of 10 to 20 kDa peptide to the total amount of protein, that is, the peptide ratio of 10 to 20 kDa was calculated by the following formula.
Peptide ratio (%) of 10 to 20 kDa = 10 to 20 kDa peptide amount (mg / product m)
l) / total protein amount (mg / product ml) x 100

The results were as shown in Table 9.

(4) Sensory evaluation of beer-taste alcoholic beverages The beer-taste alcoholic beverages produced were sensorially evaluated by six trained panelists. In addition, a commercially available beer-taste alcoholic beverage was sensory-evaluated by eight trained panelists. The evaluation items are as follows.

As evaluation item 1, beer-like taste (a soft and smooth texture like beer is felt and harmonious) was sensory-evaluated on a scale of 1 (not beer-like) to 9 (beer-like). In addition, as evaluation item 2, the roughness remaining in the mouth (miscellaneous taste such as astringency and the rough texture remaining on the tongue) was sensory-evaluated on a scale of 1 (weak) to 9 (strong). The results of component analysis and sensory evaluation of each sample were as shown in Table 10.

As shown in Table 10, sample No. which is a commercial beer. In 1 to 3, the beer-like taste was as high as 7.1 to 7.3, and the roughness remaining in the mouth was as low as 3.1 to 4.5. In addition, when the malt ratio is less than 50% and the malt ratio is less than 25%, 10 to 20 k.
The peptide concentration of Da is 0.19 mg / mL or more, the peptide ratio of 10 to 20 kDa is 3.7% or more, and the concentration of α-glucan having a degree of polymerization of 5 to 10 is 3.3 mg.
In the case of / ml or more (specifically, in the case of sample Nos. 7, 8, 10, 14, 18),
The beer-like taste is as high as 5.2 to 6.6, and the roughness that remains in the mouth is 3.8 to 5.
It was low at 1, and tended to be close to the beer score.

In addition, FIGS. 5 and 6 show bubble graphs of sensory evaluation results of beer-like taste.
In each figure, it was found that the sensory evaluation score of the beer-like taste was 5.1 or more in the sample plotted in the range surrounded by the frame.

From the above results, it seems that beer has a peptide concentration of 10 to 20 kDa in a beer-taste alcoholic beverage and its ratio, and a total concentration of α-glucan having a degree of polymerization of 5 to 10 is contained in a specific range. It was shown that a soft and smooth texture was felt, there were few unpleasant tastes such as astringency and roughness, and the harmony of taste was improved.

Example 3: Evaluation of relationship between α-glucan, peptide and sensory evaluation For beer-taste effervescent alcoholic beverages such as commercially available beer, low-malt beer, and new genre beverages, α-glucan concentration with a degree of polymerization of 5 to 10 and 10 to 20 kDa The correlation coefficient (R2) between the peptide concentration and the sensory evaluation was evaluated. Α-Glucan concentration with a degree of polymerization of 5-10,
The method for analyzing the peptide concentration of 10 to 20 kDa is as shown in Example 2. The numerical values including both of the two components are the α-glucan concentration (mg / ml) with a degree of polymerization of 5 to 10 and 10 to 20 k.
Calculated as multiplied by the peptide concentration of Da (mg / ml). In the sensory evaluation, 10 trained panelists evaluate "taste harmony", that is, 10 that does not feel 0 at all in the range of 11 steps from 0 to 10 with the taste harmony related to beer-likeness as an index. It was evaluated as having never felt any more in the recognition of the person.

The α-glucan concentration having a degree of polymerization of 5 to 10 and the peptide concentration of 10 to 20 kDa and the sensory evaluation results were as shown in Table 11. The relationship between the concentration and the sensory evaluation result was as shown in FIG.

As shown in Table 11 and FIG. 7, α-glucan concentration having a degree of polymerization of 5 to 10 is 10 to 20 k.
Two components (value multiplied by the concentration of two components) rather than the correlation coefficient with the sensory evaluation result obtained for each of the peptide concentrations of Da alone (R2 = 0.29, 0.46, respectively). It was clarified that the correlation coefficient with and was higher (R2 = 0.58). From this result, it was confirmed that it is effective to use two components as an index, not each of α-glucan having a degree of polymerization of 5 to 10 and a peptide having a degree of polymerization of 10 to 20 kDa alone.

Example 4: Addition of peptide fraction and α-glucan fraction to beer-taste alcoholic beverages
Addition and sensory evaluation (2)
(1) Production of Beer Taste Fermented Alcoholic Beverage and Preparation and Analysis of Refined Fractions Sample 1 (commercial beer product with 67% or more malt) and sample according to Example 2 in the same manner as described in Example 1. From 7 (test brewed product with less than 50% malt), the peptide fraction (
Pre, A1, A2, B, C) and α-glucan fractions (B, C) were prepared. 10-20
The quantification of the amount of kDa peptide and the analysis of the amount of α-glucan (maltooligosaccharide) having a degree of polymerization of 5 to 10 were also carried out in the same manner as in Example 2. The prepared fractionated / purified samples were added to the following commercial products and sample brewed products in the amounts shown in Table 12, and sensory evaluation was performed by a panel of 6 people. In addition, the purified fraction pre, A1 + A2 and B + C were added to Sample No. It was added to No. 4 in the amount shown in Table 13, and sensory evaluation was performed by a panel of 6 people in the same manner.

(2) Sensory evaluation The items of sensory evaluation were the same as in Example 2. That is, as evaluation item 1, beer-like taste (a soft and smooth texture like beer is felt and harmonious) is sensory in 9 stages from 1 point (not beer-like) to 9 points (beer-like). evaluated.
In addition, as evaluation item 2, the roughness remaining in the mouth (miscellaneous taste such as astringency and the rough texture remaining on the tongue) was sensory-evaluated on a scale of 1 (weak) to 9 (strong). The sensory and analytical results were as shown in Table 12 and FIGS. 8 and 9.

From these results, the sensory evaluation score improves when the amount of α-glucan of 10 to 20 kDa peptide or α-glucan having a degree of polymerization of 5 to 10 increases to a certain value or more, and when both of these amounts exceed a certain value, the sensory evaluation score is improved. It became clear that the evaluation score was improved more effectively. Even if the value does not reach a certain value, 10 to 20 kDa peptide or α- with a degree of polymerization of 5 to 10 is achieved.
It was found that the sensory evaluation score tended to improve as the amount of glucan increased.

In addition, when combined with the data of Example 2, when the malt ratio is less than 50% and the malt ratio is less than 25%, the peptide concentration of 10 to 20 kDa is 0.15 mg / mL product or more, and the peptide ratio of 10 to 20 kDa is Α of 3.7% or more and a degree of polymerization of 5 to 10
-When the concentration of glucan is 3.3 mg / mL or more, the beer-like taste is as high as 5.1 or more, the roughness remaining in the mouth is 5.1 or less, and the sensory evaluation score tends to improve. Became clear.

In addition, when the concentration of α-glucan having a degree of polymerization of 5 to 10 is 2.1 mg / mL or more, the beer-like taste is 4.2 or more, the roughness remaining in the mouth is 5.1 or less, and the sensory evaluation score is further increased. Tends to be closer to the beer score.

Further, as shown in Table 13 and FIG. 10, the purified fraction pre, A1 + A2 and B + C
Sample No. When added to No. 4, it was clarified that the fractions A1 + A2 had the highest beer-like taste score and the roughness was reduced.

Example 5: Identification of molecular species of protein fraction In this example, an attempt was made to identify a protein that contributes to a beer-like taste by 2D-PAGE and MALDI-TOF-MS.

200 μm of an equal amount mixture of fractions A1 and A2 of the gel filtration fraction obtained in the same manner as in Example 1.
Proteins of L were purified by TCA acetone precipitation, electrophoresed by 2D-PAGE, and then silver stained. FIG. 11 shows the results of 2D-PAGE. FIG. 11A is a prescription for Test Group 1 of Example 1, and FIG. 11B is a prescription for Test Group 2 of Example 1. Further, FIG. 11C is a sample 16 of the second embodiment, and FIG. 11D is a sample 15 of the second embodiment. FIG. 11
As can be seen from A and B of No. 1, there is a quantitative difference in the band in the circled range between the samples of Test Group 1 and Test Group 2. Further, as can be seen from C and D in FIG. 11, it was found that there was a quantitative difference between the sample 16 and the sample 15 in the band in the circled range.

Next, the band of the arrow shown in FIG. 11 is cut out and trypsin (In-Solution Tryptic Dige) is cut out.
Proteins were digested using the stion and Guanidination Kit (Thermo Scientific). The obtained trypsin-digested peptide solution was added to a resin-filled pipette tip (Zip-Tip C18).
, Merck Millipore) was desalted and concentrated. After mixing the desalted and concentrated peptide solution and the matrix (10 μg / μLα-cyano-4-hydroxycinnaceous acid / methanol solution) in equal amounts on a plate, MS using MALDI-TOF-MS (manufactured by Bruker Daltonics). The spectra were acquired and the proteins were identified by searching the Masscot / SWISS-PROT database.

The results of protein identification by MALDI-TOF-MS are as shown in Table 14.

Gel filtration fractions having different flavors between test plots 1 and 2 of Example 1 (fractions A1 to A2)
Among the proteins with different amounts, α-amylase / trypsin inhibitor CMb ,,
Alpha-amylase / trypsin inhibitor CMd and trypsin inhibitor Cme were identified. Further, the gel filtration fraction (fractions A1 to A2) between the sample 16 and the sample 15 of Example 2
Among the proteins with different amounts, α-amylase / trypsin inhibitor CMb, α
-Amylase / Trypsin Inhibitor CMd, Trypsin Inhibitor Cme, Serpin-Z
4. Non-specific lipid-transfer protein 1 was identified. All of the identified proteins are derived from barley ( Hordeum vulgare ). α-amylase / trypsin inhibitor CMb, α-amylase / trypsin inhibitor CMd, trypsin inhibitor Cme, and serpin-Z4 are known as protease inhibitor proteins, and non-specific lipid-transfer protein 1 is known as a lipid transfer protein. ing.

Claims (7)

A beer-taste fermented alcoholic beverage that uses malt and / or ungerminated wheat as a part of the raw material and uses less than two-thirds of the malt.
The beverage comprises a peptide having a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material.
The concentration of the peptide in the beverage is 0.15 mg / ml or more and 0.31 mg / ml or less.
The ratio of the amount of the peptide (mg / mL) to the total amount of protein (mg / mL) in the beverage is 4.3% or more and 8.0% or less.
The beverage comprises α-glucan having a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material.
The concentration of the α-glucan in the beverage is 3.3 mg / ml or more and 13.0 mg / ml or less.
The peptide is a barley-derived peptide containing at least an α-amylase / trypsin inhibitor derived from barley, serpin-Z4 derived from barley, and a non-specific lipid transfer protein 1 derived from barley .
A beer-taste fermented alcoholic beverage in which the α-glucan contains at least maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose and maltodecaoace . The beer-taste fermented alcoholic beverage according to claim 1, wherein the concentration of the peptide having a molecular weight of 10 to 20 kDa (gel filtration method) in the beverage is 0.19 mg / ml or more. A beer-taste fermented alcoholic beverage derived from malt and / or ungerminated wheat as a raw material, and a peptide having a molecular weight of 10 to 20 kDa (gel filtration method) and malt and / or ungerminated wheat as a raw material. A beer-taste alcoholic beverage containing less than two-thirds of the malt used, which is blended with α-glucan having a polymerization degree of 5 to 10 derived from the beer-taste fermented alcoholic beverage.
The concentration of the peptide in the beverage is 0.15 mg / ml or more and 0.31 mg / ml or less , and the amount of the peptide (mg / mL) is relative to the total protein amount (mg / mL) in the beverage. It is blended so that the ratio is 4.3% or more and 8.0% or less.
The α-glucan is blended so that the concentration in the beverage is 3.3 mg / ml or more and 13.0 mg / ml or less .
The peptide is a barley-derived peptide containing at least an α-amylase / trypsin inhibitor derived from barley, serpin-Z4 derived from barley, and a non-specific lipid transfer protein 1 derived from barley .
A beer-taste alcoholic beverage in which the α-glucan contains at least Martopentaose, Martohexaose, Marteheptaose, Marteoctaose, Martononaose and Martodecaoace . The beer-taste alcoholic beverage according to claim 3, wherein the peptide having a molecular weight of 10 to 20 kDa (gel filtration method) is blended so that the concentration in the beverage is 0.19 mg / ml or more . A peptide with a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat is used as a pre-fermentation solution before fermentation, a fermented solution during fermentation, or fermentation. Pre-fermentation of α-glucan with a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a part of the step of blending into the fermented liquid afterwards. A method for producing a beer-taste alcoholic beverage, which comprises a step of blending a liquid, a fermented liquid during fermentation, or a fermented liquid after fermentation.
The concentration of the peptide in the beverage is 0.15 mg / ml or more and 0.31 mg / ml or less, and the ratio of the amount of the peptide (mg / mL) to the total protein amount (mg / mL) is 4.3% or more. Mix so that it is 8.0% or less,
The α-glucan is blended so that the concentration in the beverage is 3.3 mg / ml or more and 13.0 mg / ml or less.
The peptide is a barley-derived peptide containing at least an α-amylase / trypsin inhibitor derived from barley, serpin-Z4 derived from barley, and a non-specific lipid transfer protein 1 derived from barley, and the α-glucan is malt. A production method comprising at least pentaose, malthexaose, maltheptaose, maltoctaose, maltononaose and maltdecaoace . A beer-taste fermented alcoholic beverage derived from barley and / or ungerminated barley as a raw material, and a peptide having a molecular weight of 10 to 20 kDa (gel filtration method) and barley and / or ungerminated barley as raw materials. A flavor improving agent for beer-taste alcoholic beverages containing α-glucan having a polymerization degree of 5 to 10 derived from the beer-taste fermented alcoholic beverage as an active ingredient, wherein the peptide is α derived from barley. -A barley-derived peptide containing at least an amylase / trypsin inhibitor, barley-derived serpine-Z4 and barley-derived non-specific lipid transfer protein 1 , wherein the α-glucan is maltopentaose, maltohexaose, malt. A flavor improver containing at least heptaose, maltooctaose, maltononaose and maltodecaoace . A peptide with a molecular weight of 10 to 20 kDa (gel filtration method) derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a raw material is used as a pre-fermentation solution before fermentation, a fermented solution during fermentation, or Pre-fermentation fermentation of α-glucan with a degree of polymerization of 5 to 10 derived from a beer-taste fermented alcoholic beverage made from malt and / or ungerminated wheat as a part of the step of adding it to the fermented liquid after fermentation. A method for improving the flavor of a beer-taste alcoholic beverage, which comprises a step of adding to a pre-liquid, a fermented liquid during fermentation, or a fermented liquid after fermentation.
The concentration of the peptide in the beverage is 0.15 mg / ml or more and 0.31 mg / ml or less, and the ratio of the amount of the peptide (mg / mL) to the total protein amount (mg / mL) is 4.3% or more. Add to 8.0% or less,
The α-glucan was added so that the concentration in the beverage was 3.3 mg / ml or more and 13.0 mg / ml or less.
The peptide is a barley-derived peptide containing at least an α-amylase / trypsin inhibitor derived from barley, serpin-Z4 derived from barley, and a non-specific lipid transfer protein 1 derived from barley, and the α-glucan is malt. A method for improving flavor, which comprises at least pentaose, malthexaose, maltheptaose, maltoctaose, maltononaose and maltdecaoace .

Images